Cauliflower and Carrot Gratin

Top carrots and cauliflower with bread crumbs to make this cheesy side dish - perfect for Thanksgiving.


14 servings (1/2 cup each)


1 (16 ounce) bag ready-to-eat baby-cut carrots
1 head (about 2 1/2 pounds)fresh cauliflower, cut into florets (6 cups)
6 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1 1/2 cups milk
6 ounces (about 8 slices) American cheese, cut into small pieces
1/2 cup Progresso® panko crispy bread crumbs


Preheat oven to 350°F (177°C). Spray 2 1/2-quart casserole with cooking spray.

In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside.

Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole.

In small microwavable bowl, microwave remaining 3 tablespoons butter on HIGH 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.

Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 15 minutes
Bake Time: 30 minutes

Additional Information

Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free chopped onion.

American cheese can be purchased in bulk at most supermarket delis. Simply ask them to cut off the size chunk you desire, and either chop or shred it before adding to the milk mixture.

To help with last-minute details on Thanksgiving Day, have the cauliflower washed and cut into florets, chop the onion and have the cheese cut into pieces. You can even mix the bread crumbs and butter together and store covered in a small bowl.

Nutritional Information

1 Serving (1 Serving): Calories 160 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 330 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g, Sugars 4 g), Protein 5 g; Exchanges: 1/2 Starch; 1 Vegetable; 2 Fat; Carbohydrate Choices: 1

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